The Smartest Way to Deal with Your Holiday Leftovers

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Hey guys!

Are ya full?

I know, weird question….

But it’s a few days after Christmas, a few days into Hannukah and the first day of Kwanza.

So, it’s safe to say that many of you are pretty full today.

And, you probably have a fridge full of leftovers and maybe, just maybe, you don’t know  what to do with them.

That’s where I come in….let me give you a helping hand…

Let’s start with turkey.  Got some turkey??  Why not make a turkey pot pie??  I am saving “my” turkey/chicken pot pie recipe for the cookbook but you can google ‘chicken pot pie’ and use your leftover turkey in place of the chicken.

I made biscuit dough and added parsley so they are a very festive colour!!  Take whatever veggies you have hanging around, brown them in a mixture of butter and extra virgin olive oil, add cooked poultry, add a bit of flour, add milk, top with biscuits and bake…tadahhh! Dinner!!!

The Smartest Way to Deal with Your Holiday Leftovers Just Crumbs Blog by Suzie Durigon

How cute are these?!?  I cut them into Christmas shapes just so everyone doesn’t forget it’s still all about the holidays!!

The Smartest Way to Deal with Your Holiday Leftovers Just Crumbs Blog by Suzie Durigon

What about those of you that didn’t have turkey??  Did you have beef/lamb/pork/etc? Well, not to worry…it’s Tuesday after all so let’s have a taco party!!!

Cut up your beef/pork/lamb/etc and place it on a wooden board…add sauteed corn, canned black beans, roasted peppers, chopped cilantro or parsley, homemade or store bought guacamole and some sour cream (or even tzatziki that you have hanging around)  and gather the crew!! It will be a make your own dinner party like you’ve never had!!!

If you don’t have store bought tortillas, here is a quick recipe you can throw together in minutes!!!

Happy holidays y’all…hugs to all of you!!

Homemade Flour Tortillas
Cuisine: Mexican
Author: Suzie Durigon
Prep time:
Cook time:
Total time:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons lard (you can also use vegetable shortening)
  • 3/4 cups warm water
  1. In a large bowl, mix together flour, baking powder, and salt in a medium bowl.
  2. Rub lard into flour mixture using your fingertips until mixture looks crumbly.
  3. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.
  4. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
  5. Cover with a damp cloth or plastic wrap and let rest for 10 minutes.
  6. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
  7. Preheat cast iron skillet or griddle..
  8. Place one ball of dough on a lightly floured surface and pat down into a flat disc.
  9. Using a rolling pin, roll dough out to an 8-inch round (you can also use a tortilla press like this one pictured from Victoria cookware.
  10. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds.
  11. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer.
  12. Transfer tortilla to a plate and cover with clean dish cloth.
  13. Repeat with remaining balls of dough.
  14. Wrap the tortillas in a damp paper towel and wrap in a piece of foil…serve warm. (best served the day they’re made but you can freeze them and reheat them when you are ready to use them!)